Russian Soup with Meat

Russian Soup with Meat Recipe - A Hearty and Flavorful Dish from Romania and Russia

Region / culture: Romania, Russia | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Russian Soup with Meat, also known as Borscht, is a traditional and hearty soup that is popular in Russian and Eastern European cuisine. This soup is packed with flavor and nutrients, making it a perfect dish for cold winter days.

History

Borscht has been a staple in Russian cuisine for centuries, with variations of the soup being enjoyed in countries such as Ukraine, Poland, and Belarus. The soup is typically made with beets, which give it its signature deep red color. Borscht is often served as a main course, accompanied by a dollop of sour cream and a slice of rye bread.

Ingredients

3 qt / 3 liters water
1 lb / 500 g fatty beef
1 lb / 500 g tomatoes
1 small carrot
1 small parsley root
1 green pepper
10 beans
1 onion
1 large red beet
1 section cabbage
chopped parsley and dill
salt
sour cream

How to prepare

Place the meat, cut into pieces, in a pot and bring it to a low boil.
Continuously remove any foam that forms on the surface.
Season with salt and continue to simmer, covered, until the meat is almost cooked.
Add the julienned beet, onion, carrot, and parsley to the pot.
Once it comes to a boil again, add the thinly sliced pepper, cubed beans, and chopped cabbage.
Allow it to boil for a few minutes, then add the peeled, seeded, and chopped tomatoes.
Cover the pot and let it simmer until all the ingredients are tender.
Stir in the chopped parsley and dill.
When serving, add a tablespoon of sour cream to each individual's bowl.

Variations

For a vegetarian version, omit the meat and add more vegetables such as potatoes, mushrooms, and bell peppers.
Add a splash of vodka for a unique twist on the traditional recipe.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider adding a splash of vinegar or lemon juice at the end of cooking.

- For a richer broth, you can use beef broth instead of water.

- Borscht tastes even better the next day, so consider making a large batch and reheating it for future meals.

Serving Suggestions

Serve the Russian Soup with Meat hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Pair it with a slice of rye bread for a complete meal.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Skim off any excess fat that rises to the surface of the soup.

Ingredient Substitutions

Use chicken or pork instead of beef for a different flavor profile.

- Substitute red cabbage for green cabbage for a pop of color.

Make Ahead Tips

Borscht can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Serve the soup in individual bowls, garnished with a swirl of sour cream and a sprinkle of fresh dill. Pair with a slice of rye bread for a rustic presentation.

Pairing Recommendations

Borscht pairs well with a crisp green salad or a side of pickled vegetables. For a heartier meal, serve with pierogies or dumplings.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

Borscht is rich in vitamins and minerals, including Vitamin C, Vitamin A, Iron, and Potassium.

Alergens

Allergens: None

Summary

Borscht is a nutritious and filling soup that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and satisfying meal.

Summary

Russian Soup with Meat, or Borscht, is a flavorful and nutritious soup that is perfect for cold winter days. Packed with vegetables and tender beef, this soup is sure to warm you up from the inside out. Serve with a dollop of sour cream and a slice of rye bread for a complete meal. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a chilly autumn day, the leaves crunching under my feet as I made my way to the local farmers market. I had heard rumors of a Russian woman who made the most delicious soup with meat, and I was determined to track her down and learn her secret recipe.

As I wandered through the market, the tantalizing aroma of spices and herbs wafted through the air. I followed my nose until I came upon a small, quaint booth with a sign that read, "Olga's Russian Delights." I knew I had found what I was looking for.

Olga was a stout, jovial woman with rosy cheeks and a warm smile. She greeted me warmly and beckoned me to sample some of her borscht, a traditional Russian beet soup. As I sipped the rich, flavorful broth, I knew I had stumbled upon a culinary treasure.

I struck up a conversation with Olga, telling her of my love for cooking and my desire to learn new recipes. Her eyes twinkled with mischief as she leaned in close and whispered, "I have a special recipe for Russian Soup with Meat that has been passed down through generations in my family. Would you like to learn it?"

My heart raced with excitement as I eagerly nodded my head. Olga chuckled and motioned for me to follow her to the back of her booth. She rummaged through a tattered old recipe book until she found the page she was looking for. With a flourish, she handed me a yellowed piece of paper covered in faded handwriting.

"This is the recipe for my family's Russian Soup with Meat," she said. "But remember, the key to making it truly special is to put love and care into every step."

I thanked Olga profusely and promised to honor her family's recipe with the utmost respect. As I made my way home, clutching the precious piece of paper in my hand, I could hardly wait to try my hand at making the soup.

The next day, I gathered all the ingredients listed on the recipe and set to work in my kitchen. The tantalizing scents of onions, garlic, and herbs filled the air as I browned the meat and sautéed the vegetables. The rich broth simmered on the stove, promising a meal that would warm both body and soul.

As I ladled the steaming soup into bowls and garnished it with fresh dill and a dollop of sour cream, I felt a sense of accomplishment wash over me. The first spoonful brought tears to my eyes as the flavors danced on my tongue, transporting me to a cozy kitchen in a far-off land.

From that day on, Russian Soup with Meat became a staple in my culinary repertoire. I shared the recipe with friends and family, each time regaling them with the story of how I had come to possess such a precious treasure.

Years passed, and my love for cooking only deepened. I continued to experiment with new recipes and techniques, always mindful of the lessons I had learned from Olga and her Russian Soup with Meat. Each time I made the soup, I felt a connection to her and her family, a bond forged through the simple act of sharing a meal.

Now, as I sit by the fire on a cold winter's night, savoring a steaming bowl of Russian Soup with Meat, I am filled with gratitude for the chance encounter that led me to this recipe. It is not just a dish to me; it is a memory, a story, a link to a tradition that spans generations.

And as I close my eyes and savor the flavors of onions, garlic, and herbs mingling together in perfect harmony, I am reminded of the power of food to bring us together, to create bonds that transcend time and distance. In each spoonful, I taste not just a soup, but a legacy of love and tradition that will live on in my heart forever.